Stuffed Cinnamon Roll French Toast

stuffed cinnamon roll french toast

with creamy maple drizzle. serves 2.



  • ¾ cup unsweetened oat milk
  • 1 Tbsp flax seeds
  • 1 Tbsp chia seeds
  • 1 Tbsp ground cinnamon
  • 1 Tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 6 (1-inch) slices vegan sourdough bread


  • 1 ½ cup Spero Original Cream Cheese
  • 2 Tbsp coconut oil, softened
  • ¼ cup maple syrup
  • 1 tsp pure vanilla extract


  • ¼ cup Spero Cinnamon Agave Cream Cheese
  • ¼ cup pure maple syrup
  • ½ tsp ground cinnamon



  1. In a high speed blender, combine oat milk, flax seed, chia seed, cinnamon, maple syrup, and vanilla extract. Process until smooth. Transfer to a shallow bowl.
  2. Heat a greased griddle over medium heat. Dip bread into oat milk batter to coat both sides, allowing excess to drip away. Transfer bread to hot pan. Cook 2-3 minutes per side, until golden. Work in batches to avoid overcrowding.


  1. In a bowl with an electric mixer, beat Spero Original Cream Cheese, coconut oil, maple syrup, and vanilla extract until fluffy.
  2. To make the drizzle: In a medium mixing bowl, whisk Spero Cinnamon Agave Cream Cheese with maple syrup and ground cinnamon.


  1. Begin with a slice of French toast.Top with ⅓ cup stuffing. Top with another slice of French toast. Top with another ⅓ cup stuffing. Top with a final slice of French Toast.
  2. Repeat to make two servings. Top each with creamy maple drizzle and sprinkle with ground cinnamon.

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